Prime Rib Soup

• servings: 4 servings
• active time: 15 minutes
• total time: 4 hours 15 minutes

Ingredients

4 beef ribs, trimmed from a cooked prime rib roast

2 cups beef stock

1 potato, peeled and cut into 3/4 inch pieces

1 (8 ounce) package sliced fresh mushrooms

1 teaspoon salt

1 teaspoon black pepper

¼ cup chopped fresh chives

Barley

Directions

Gather all ingredients.

Place ribs in a large pot and cover with water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the meat is falling from the bones, about 2 hours.

Remove ribs and allow to cool. Trim the meat from the ribs and cut into bite-sized pieces; refrigerate.

Continue simmering broth until reduced to 1 cup; refrigerate until the fat congeals to the top.

Skim and discard congealed fat.

Pour broth into a saucepan along with meat trimmings, beef stock, potato, mushrooms, salt, and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Sprinkle with chives to serve.

Nutrition

• Calories: 197 kcal
• Total Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 41 mg
• Sodium: 655 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 18 g